Breastfeeding Friendly Vegan Cheesy Potatoes
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Learn more →Ingredients
6 servings
For the potatoes
- 2 ½ lbs yukon gold potatoes, scrubbed and sliced ¼-inch thick
- ½ tsp salt
For the cheese sauce
- 1 cup raw cashews
- 1 ½ cups vegetable broth
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the raw cashews in a small saucepan, cover with water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse.
- 2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and black pepper. Blend on high for 60–90 seconds until completely smooth and no grit remains.
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